Cochinillo Asado, Roasted Suckling Pig

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Cochinillo Asado, Roasted Suckling Pig

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Ingredients

6 lbs suckling pig (can be ordered in advanced from a good butcher or online)
1/2 cup extra virgin olive oil
Kosher Salt
to taste fresh cracked black pepper
1/2 cup unsalted butter
2 Carrots
1 Spanish onion
1 tbs Thyme
1 tbs rosemary
1 tbs garlic powder
  • Medium

Ingredients

Directions

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A suckling pig is a pig that is no older than 1 month and weigh no more than 8 lbs.

How to Make Roasted Suckling Pig:

  1. Season the pig with salt and pepper, rosemary, thyme, and garlic powder on the inside and out.
  2. Wrap the ears in aluminium foil to prevent burning.
  3. Place the pig in a large roasting pan and baste with butter and olive oil inside and out.
  4. Place in the oven and roast, basting often with the pan drippings, about 2 to 3 hours or until the internal temperature reaches 160 degrees.
  5. Halfway through cooking, add the carrots, potatoes, and onion to the roasting pan and remove the foil from the ears.
  6. Remove the piglet from oven, check the meat, making sure the juices run clear and the skin is crispy.
  7. Place the pig on a platter and serve.
  8. With each portion, serve some of the crispy skin.
  9. The eyeballs and brains are especially good served atop crusty bread.

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